Originally Posted by Peridot
That's all you use if the sweetened cnodensed milk? You don't add anything else. How much caramel do you get when it is finished cooking - 1 cup?
Do you let it cook completely before using as a filling? Do you do more than one can at a time? Can you keep leftovers and reuse? If you stored in the refrig do you need to warm it up before using again?
Sorry for all of the questions but if this is as good as you say - then I need to try it. Sounds soooooo good!
I do it this way, it's same result but much faster. Take your can/s of sweetened condensed milk (eagle brand), remove the paper wrappers, place in a pressure cooker (yes I was scared the first time I did this but it's fine really). COVER the can/s with water...they MUST be covered (leave the lids intact). Put the lid on and when the top starts to rock, cook it for 20 minutes, turn it off, let it cool down totally and viola! It's the most delicious thick caramel. If you do more than one can you have two spares..